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During a Sunday jaunt over the river to Rhinebeck, we made a first visit to a new, rather upscale Italian market, where I picked up a pound of ww sweet potato gnocchi.

Last night I reheated a leftover portion of the Gourmet Carrots & Brussels Sprouts posted elsewhere here, combined them with a cup of the cooked gnocchi and tossed it all with a handful of shredded parmesan for a really super "instant" supper.

There's still a lot of gnocchi left and I'd like to do something similar, combined with vegetables, but not sure what would work. The sweet potato flavor is not especially pronounced.

I have savoy cabbage, cauliflower, leeks, sweet potatoes and carrots handy, and a well stocked pantry for almost anything else I might need. I'm thinking of combining with the cabbage somehow, but am puzzled at what else might work to make a similar hearty bowlful like last night's.

Any of you creative cooks have any ideas, even another recipe, possibly a pasta sauce, that might work?

You could do almost the same as last night, but roast the cauliflower and caramelize the leeks. Maybe add a dash or 2 of balsamic. Or instead of parmesan and balsamic, you could do something w/ a sage butter sauce w/ the caramelized leeks.

I'm with Pony - use the leeks (caramelized or roasted sounds great) for sure. I'm not a fan of cauliflower but I could see how it would match well. Browned butter & sage or rosemary would work as a sauce, and I'd add a handful of toasted pinenuts to the dish, myself.

(I just watched Ratatouille for the first time last night and am trying to think like Remy!)

There cannot be a crisis today. My schedule is already full.
-Henry Kissinger

Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.

Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes.

Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.